I love Turkey. In fact my favorite food is turkey sandwiches. Literally, any way you slice it (pun intended.) I can eat any type of turkey sandwich that is hot, cold, on sliced bread, or hoagie. Around Thanksgiving, my husband knows that I will be eating turkey sandwiches for the next week, so we always be sure to buy a little bit bigger bird than we would normally.
Roasted mixed nuts are the perfect snack! They’re lightly sweetened and a little bit spicy making for a wonderful flavor combination.
Hi y’all! It’s Becca from Two Places at Once and I’m so excited to share these roasted mixed nuts with you today. Only two weeks until Christmas! Are you ready? Do you have your menu planned? Don’t worry, I don’t either! But, I also don’t have to plan a menu for Christmas. All I will have to help out with is dessert and potentially appetizers.
That’s exactly why I decided to make these roasted mixed nuts! Before I serve anything to guests, I usually do a trial run to make sure I like the recipe. Since I might use this recipe for the upcoming holiday, I did a run through over the weekend and the recipe worked out perfectly.
Chicken for me is the perfect main dish for spring or summer and entertaining. When I think of bbq’s or picnics, a good chicken is always a crowd pleaser. There are so many ways to make chicken to please the masses, but I have found a recipe for chicken that is quick to prepare, not too expensive and also looks like an elegant dish.
I had threw a Farm-to-Table Potluck and wanted to make my Garlic Chicken Thighs with Mushrooms and Peas in a Chardonnay sauce. The sauce is so delicate and delicious and it goes perfect with the tender meat of the chicken thigh.
I have never made chicken thighs before, so I was a little intimidated. I wanted to use the thighs because they are so versatile. They are almost impossible to overcook and dry out. That can always be a problem for me because I always want to make sure my chicken it cooked all the way through. With chicken thighs, it is a more forgiving cut.
I went with the bone-in skinless chicken thigh. I wanted to keep the bone in for easier eating since I was making this dish for a potluck. It can be eaten with your hands, or a fork and knife. Whichever your guests prefer.
The sauce with this dish compliments the chicken thighs in a way that you will want to lick your plate. The fresh vegetables of the mushrooms and english peas makes it a perfect dish. The sauce is a savory heaven that is perfect for the juicy chicken
If you are a fan of a crisp refreshing Chardonnay, you will love this sauce. The wine I used was 2012 Katherine’s Vineyard Chardonnay from Cambria winery. I made this dish for a Farm-to-Table Potluck event that was hosted by Cambria. I love their wine because it was the perfect Chardonnay for this sauce and when you pair this wine to drink with this dish, your guests will love you.
This weekend unofficially kicks of the summer season…yay!! And what says “hello summer” better than some fruity recipes!? Pineapples are all the rage this year when it comes to clothing, home décor, and pretty much all things summer. Today, we are jumping on this bandwagon and sharing some of our favorite pineapple-inspired recipes.